摘要
生产加工果汁,灭菌是必要的步骤。对不同温度下枸杞鲜果果汁的颜色变化及其多糖和类胡萝卜素的含量变化进行研究,确定鲜枸杞果汁生产加工的最佳灭菌温度。结果表明:在所测温度范围内(80℃～100℃),果汁颜色随温度升高逐渐变浅;β-胡萝卜素含量随温度升高趋于降低;多糖含量随温度升高先升后降。最终确定,生产加工枸杞鲜果果汁的最佳灭菌温度在80℃左右。
Sterilization is necessary to the production of fruit juice. This experiment studied the impact of temperature on the color of fresh Chinese wolfberry fruit juice and its content of polysaccharide and carotenoids, determined its best sterilization temperature. The results show that： in the measured temperature range （80 ℃- 100 ℃）, with the temperature rises, the color of juice shallowing gradually, the level of β-carotene decreasing gradually, the content of polysaccharide rising first and then decreased. The conclusion is that： the best sterilization temperature of fresh Chinese wolfberry fruit juice is around 80℃.
出处
《食品研究与开发》
CAS
北大核心
2009年第5期6-8,共3页
Food Research and Development
关键词
枸杞鲜果果汁
多糖
Β-胡萝卜素
类胡萝卜素
fresh Chinese wolfberry
fruit juice
polysaecharide
β-carotene
carotenoids
